If you are doing skinless breasts, then I would wrap them in bacon to retain moisture and also do a 3+- hour brine. On the other hand, when I do chicken halves with skin, I take them off at 160IT and put them skin down on my gas grill to crisp up the skin..works nicely. A broiler will work as well. If I am doing pulled chicken with thighs, then I throw away the skins before pulling.